[Latin Name] Corynante Yohimbe

[Plant Source] Yohimbe bark collected from Africa

[Specifications] Yohimbine 8% (HPLC)

[Appearance] Red Brown Fine Powder

[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[What is yohimbe]

Yohimbe is a tree that grows in Africa, and the natives there have used the crude bark and purified compound to enhance sexual desire and performance. Yohimbe has been used for centuries as an aphrodisiac. It has even been smoked as a hallucinogen. Nowadays, Yohimbe bark extract is mostly used to treat impotence for men and women.

When ingested, Yohimbe is assimilated into the blood stream, and Yohimbe’s energizing effects come from its ability to increase blood flow to the genitals - and this applies to both men and women.Aside from its aphrodisiac effects, new research also show that Yohimbe has powerful antioxidant effects.

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[Function]

Yohimbe Bark Extract Benefits£º

1.It’s an aphrodisiac for both men and women

2.Be used to fight impotence

3.It is shown to be a powerful antioxidant

4.It also helps prevent arteries from getting clogged

5.It helps sexual performance, increase libido

6.Ithas also been shown to help prevent heart attacks

A quick and easy way to make a delicious pumpkin pie without adding sugar but getting the same sweetness using
1 can Libby’s 29 oz or 2 ea 15 oz cans
1/2 Tablespoon JAJA Stevioside (stevia extract) from Emperor’s Herbologist availalbe at https://emperorsherbologist.com/stevioside.php
1 Tablespoon Ground Cinnamon (or to taste)
1 teaspoon salt
1 Tablespoon Pumpkin pie spice (or to taste)
4 Large eggs (organic free range taste best – and they are inexpensive at Wallmart)
24 Ounce of milk substitute (almond, coconut, or soy)
2 Unbaked deep 9″ pie crust
Including the crust — which adds almost all the carbs, calories and fat: 172 Calories , 18.25 carbs, 12.01 grams

This is a fun new twist on curry with great taste and will help you stay healthy and lose weight.

Ingredients:

1 1/2 tbls grapeseed oil
1 cup sliced white onion
1 tbls mined ginger
1 tbls mined garlic
1 15-ounce can pumpkin purée
2 cups of low sodium vegetable broth
1 cup unsweetened low fat coconut milk
1 1/2 tsp curry powder
1/8 tsp cayenne pepper
1 cup roasted sweet potato, peeled and diced*
1 pound shrimp (peeled, deveined and fully cooked)
1 1/2 tsp fresh lemon juice
cooked quinoa (follow directions on box)
chopped mint
roasted and salted pumpkin seeds

Heat grapeseed oil in a large saucepan over medium heat. Add onion and ginger then sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add sweet potato, shrimp, and lemon juice. Simmer until shrimp and sweet potatoes are warm. Serve with quinoa. Top with mint and pumpkin seeds.
* Heat oven to 400° F. Pierce your sweet potato several times with a fork. Place the sweet potatoe on a baking sheet lined with foil. Turn over potato after 15 minutes of baking. Then place back in the oven and continue to bake for another 20 minutes until tender.

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